Roasted Portabellas With PoachedĀ Eggs

April 12, 2011
0 Ratings
  • Serves 2 mushrooms
Author Notes

I love roasted stuffed portabellas, and I love poached eggs - they make just about anything better. For this recipes I borrowed technique from Merrill's recipe for Will's mushrooms, roasting and flipping the mushrooms, which works beautifully. —aargersi

What You'll Need
  • 2 portabella mushrooms - choose nice sturdy fat ones
  • 1/2 cup grated fontina cheese
  • 2 tablespoons shredded parmesan
  • 1 heaping teaspoons minced fresh rosemary
  • 1 clove garlic
  • zest from one lemon
  • ground pepper
  • salt
  • 2 eggs
  • white vinegar for poaching the eggs
  • minced chives
  1. Preheat the oven to 375. Place an oven safe rack on top of a cookie sheet and spray it with no-stick or lightly brush it with oil.
  2. Brush the mushrooms clean and remove the stem and the gills (I use a soup spoon to gently scrape them out). Lightly season the inside with salt and pepper and place gill side down on the rack. Bake for about 20 minutes - they should still be a bit firm as you want them to stand up to being filled.
  3. Meanwhile, mix the two cheeses and the rosemary in a bowl. Using a zester or microplane, grate the garlic first then zest the lemon - the lemon peel will push the garlic out of the microplane - otherwise it tends to want to stick there. You should also now bring a pot of water to the boil for your eggs, add a good amount of salt and a splash of white vinegar.
  4. Pull the mushrooms out of the oven and flip them. You may need to drain some liquid off the cookie sheet. Turn the oven up to 425. Fill each cap with equal amounts of the cheese mixture, grind some pepper over the top and put them back on the rack and back into the oven. Bake them until the cheese is melted and bubbling. Right before you pull the mushrooms out of the oven, poach your eggs - this takes about 3-4 minutes.
  5. Place the mushrooms on a plate or plates (depending if you are sharing or not) and gently put a well drained poached egg on top of each. Sprinkle fresh chives on top and serve!
Contest Entries

See what other Food52ers are saying.

  • LynneT
  • gingerroot
  • fiveandspice
  • drbabs
  • mrslarkin

Recipe by: aargersi

Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop

10 Reviews

LynneT January 12, 2014
OH! I made this for breakfast this morning (I even went to the grocery store to buy portabella mushrooms) and it was GOOD! I loved it, and will definitely make it again. The grated garlic adds just the right touch!
aargersi January 13, 2014
Thank you for letting me know - I am so glad you liked them!
gingerroot April 14, 2011
Love this! Wish I had some...right now.
fiveandspice April 12, 2011
Ingenious! Not to mention delicious. I just swoon over mushrooms and poached eggs.
aargersi April 12, 2011
Thanks! Me too ... such a yum combination
drbabs April 12, 2011
Yum...Whole Foods' contest this week is breakfast food for Mother's Day. You should submit this.
aargersi April 12, 2011
Oh good idea! Thanks!!!
mrslarkin April 12, 2011
almost burnt my cookies looking at this! Gorgeous food porn.
aargersi April 12, 2011
:-) Thanks MrsL! It's those poached eggs, they'll git ya every time, won't they?
nannydeb April 12, 2011
Oh, that sounds delicious!